1. If you bought the meat refrigerated, pop it into the freezer for 30 – 60 minutes
The reason for doing this is because it makes the meat much easier to slice – especially when using a knife.
If you bought the meat frozen, allow it to thaw until it’s somewhat malleable BUT not entirely dethawed.
2. If the meat has a fat cap and silverskin, remove it
Fat won’t render and will go rancid.
Silverskin is a protein elastin and has a super chewy mouthfeel.
This is also why you should start with a lean cut of meat like eye of round or london broil.
3. Determine how YOU like your jerky
If you like:
- Jerky with a tug – Slice WITH the grain.
- Tender jerky – Slice AGAINST the grain.
Here’s what the fibers will look like in either scenario:
4. Slice all the Jerky to ~1/8 – 1/4″ thick
This thickness will allow all the meat to finish at the same speed in ~3-5 hours.
What If I Have a Meat Slicer?
Same advice.
Put meat in your refrigerator for 30-60 minutes.
Quick Tip: If your slicer blade is removable and not too cumbersome, I’d suggest popping it into your freezer for 30 minutes.
This way there is less temperature difference between the surface of the blade and the meat.
Then decide how you like the meat – tender or with a tug.
Adjust the dial on your slicer and slice 1/8-1/4″ thick.
